Start by bringing a large pot of salted water to a rolling boil. Once boiling, add your pasta and cook until al dente, about 8-10 minutes. Drain the pasta, reserving 1/4 cup of the pasta water.

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until tender and translucent.

Add minced garlic to the skillet, stirring constantly for about 30 seconds until fragrant.

Stir in ground turkey, breaking it apart as you cook. Cook for 5–7 minutes until browned and no pink remains.

Sprinkle in paprika, Italian seasoning, salt, and pepper, stirring well to coat the turkey.

Pour in chicken broth and heavy cream, stirring to combine. Allow sauce to simmer for 2-3 minutes until slightly thickened.

Gradually stir in grated Parmesan cheese, mixing until creamy and smooth.

Fold in chopped spinach, cooking for 1-2 minutes until wilted.

Add the drained pasta to the skillet, tossing to coat in the sauce. Drizzle in reserved pasta water to achieve desired consistency.

Serve immediately, garnished with additional grated Parmesan cheese if desired.